Chupe Base (Peruvian Shrimp Chowder Base)

Origin: Peru. A creamy base combining fondo de pescado or shrimp stock with evaporated milk, potato, and ají amarillo, forming the foundation of chupe, a hearty Peruvian coastal chowder.

Flavor Profile: Rich and creamy with a moderate ají amarillo warmth, heartier than the lighter fondo de pescado it’s often built from.

Culinary Uses: Base and finished form of chupe de camarones, traditionally including shrimp, egg, cheese, and rice or potato.

Regional Variations: Regional coastal variation exists in whether rice or potato dominates the chowder’s starch component; some versions add a poached egg directly into the finished bowl.

Storage: Refrigerate 2–3 days given the dairy and shellfish content; not well suited to freezing given the dairy base’s tendency to separate.

Notes: Contains shellfish and dairy — flag for allergen purposes.